St. Supéry Estate Chef Tod Kawachi
Instructions
In a saucepan on medium heat, combine heavy cream, sugar, vanilla and honey and heat to about 180 degrees, remove from heat and whisk in crumbled chevre, then add the buttermilk and salt and whisk in gelatin bloomed in little water. Strain, pour into molds and chill in refrigerator to set. Garnish with fresh berries or stone fruit like peaches or nectarines and enjoy with St. Supéry, Napa Valley Estate Moscato.
Pairs nicely with
Dessert
